Salted Caramel Nice-cream Sandwich | Vegan |

Who doesn't love a good nicream sandwich? Maxi- bon maybe? Well if your vegan buying commercial ice creams that are vegan friendly is almost impossible but with this easy peasy recipe you can make your own in no time at all! You will need two moulds for this! I used egg moulds, easy picked up from thrift stalls for as little as twenty cents. This recipe makes one to two sandwiches depending on how big your moulds are.




2 ripe brown bananas

6 dates ( boiled in small amount of water just enough to cover them )

2 teaspoons of vanilla paste ( real vanilla paste not essence )

1 cup of almond meal

2 tablespoons of cacao

1 tablespoon of coconut oil melted

1 cup of macadamia nuts (soaked for 12 hours then rinsed)

1 cup of filtered water

1/4 cup of tahini

pinch of himalayan salt

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg





In a bowl combine coconut oil, 1 teaspoon of vanilla paste, cacao powder and almond meal into a bowl until all ingredients start to ball together and place in the two moulds pressing them down firmly to get about a layer 1cm thick. Place in the the oven for 15 mins. Remove from moulds as you will need these for the nice cream and put aside to cool in the meantime make the nicecream



In a high powered blender like vitamix or nutribullet add your rinsed macadamia nuts with the filtered water until smooth and creamy! Add in your bananas, spices, remaining vanilla paste and 2 of the soaked date and blend until thick and creamy. You can add more nut mylk if need to get a creamy thick consistency. With the two now free moulds fill to the three quarter mark with your nice cream and place them in the freezer for 2 hours until set.


Salted caramel layer

In a blender add your 4 dates with the date water, 2 tablespoons of tahini and salt blending until gooey. ( if you like yours extra sweet add in some additional natural sweetness ). Pour over your already set nice cream moulds filling the remaining until you've reached the brim. Place in the freezer for 20 mins to set again.


Once all elements are made pull the moulds from the caramel/ nice cream layer and let it sit out in room temperature for 2/3 minutes, add a cookie to each side and leave in the freezer until your ready to consume. Again pulling it out a few minutes before consuming so that the ice-cream is soft and creamy not completely frozen. ENJOY!






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